A simple artichoke gratin made with fresh artichokes. Once the artichoke hearts have been trimmed, we'll sauté them in garlic infused olive oil before adding capers, parsley, salt, pepper, and fresh breadcrumbs. This goes into the oven for 15 to 20 minutes, or until the artichoke hearts and breadcrumbs are golden brown and slightly crispy.
1tablespoonfinely chopped freshly parsleyplus more for garnishing
2tablespoonsfresh breadcrumbs
Instructions
Trim the Artichokes: Set out a bowl of cold water, infused with the juice of one and half lemons.
Using a sharp pairing or serrated knife, cut off the top third of the artichoke and trim and peel the stem (leaving about an inch attached). Remove the outer, tough leaves of the artichokes with your hands, until you reach the tender, paler softer leaves close to the center.
As you're working, rub the hearts with the remaining lemon half, this helps prevent oxidation and browning. Trim any other tough green sides from the base of the heart. Using a spoon or melon-baller, remove the hairy choke and inner thorny leaves. Remove the fuzzy layer immediately below. Once trimmed, place the artichoke hearts in the lemon water until ready to use.
Prepare Gratin: Preheat the oven to 375°F (190°C) with a rack in the center position. Drain the artichoke hearts and dry thoroughly. Cut each heart into four to six wedges.
In a large skillet, heat ¼ cup (60 mL) olive oil over medium heat. Add the smashed garlic cloves and cook, stirring frequently, until the cloves are golden brown and the oil is fragrant. Discard the cloves (or use for other recipes).
Add the artichoke hearts to the pan and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, or until nearly fork-tender. Using a slotted spoon, remove the artichokes from the oil and place in a small oven-proof dish.
Add the capers and parsley to the artichokes and toss to combine. Season with salt and pepper. Drizzle with the remaining 1 tablespoon of olive oil. Sprinkle the artichokes with the breadcrumbs.
Bake for 15 to 20 minutes, or until the breadcrumbs are golden brown and slightly crunchy. Serve hot with lemon wedges for squeezing. Garnish with additional chopped parsley.
Adapted heavily from the February 1985 issue of Gourmet magazine.